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Farro Mustard Green Salad

Featured in: Rustic Family Dinners

This dish combines earthy farro with vibrant mustard greens, finished by sweet maple-roasted acorn squash. Toasted pecans and dried cranberries add texture and subtle sweetness, while crumbled goat cheese brings a creamy tang. A mustard-based vinaigrette ties all flavors together, creating a balanced mix of hearty, fresh, and sweet elements ideal for a nutritious lunch or side. Preparation involves roasting squash and cooking farro separately before assembling the salad with all ingredients and tossing in the zesty dressing.

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Updated on Mon, 17 Nov 2025 11:36:00 GMT
Warm, inviting photo of Farro & Mustard Green Salad with maple-roasted squash, featuring colorful ingredients. Save
Warm, inviting photo of Farro & Mustard Green Salad with maple-roasted squash, featuring colorful ingredients. | hazeldish.com

A vibrant, hearty salad featuring nutty farro, peppery mustard greens, and sweet maple‑roasted acorn squash, finished with a zesty vinaigrette, perfect for a satisfying lunch or side.

I first made this salad after craving something both wholesome and flavorful for lunch on a chilly day. Roasting acorn squash with maple syrup brought just the right sweetness to balance the greens.

Ingredients

  • Acorn squash: 1 medium, seeded and sliced into 1/2‑inch wedges
  • Olive oil: 2 tbsp (for roasting + vinaigrette)
  • Pure maple syrup: 2 tbsp (for squash) + 1 tsp (vinaigrette)
  • Ground cinnamon: 1/2 tsp
  • Kosher salt: 1/2 tsp + 1/2 tsp (farro) + to taste
  • Black pepper: Freshly ground, to taste
  • Farro: 1 cup uncooked
  • Water: 3 cups (for farro)
  • Mustard greens: 4 cups, stemmed and torn into bite‑size pieces
  • Red onion: 1/2 small, thinly sliced
  • Pecans: 1/3 cup, toasted and roughly chopped
  • Dried cranberries or cherries: 1/3 cup
  • Goat cheese or feta: 2 oz (about 1/2 cup), crumbled
  • Apple cider vinegar: 1 tbsp
  • Dijon mustard: 1 tbsp
  • Lemon juice: 1 tsp

Instructions

Prepare the squash:
Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss acorn squash with olive oil, maple syrup, cinnamon, salt, and pepper. Arrange in a single layer.
Roast:
Roast squash for 25–30 minutes, flipping halfway, until golden and tender. Cool slightly.
Cook farro:
While squash cooks, bring water and salt to a boil. Add farro, reduce heat, and simmer uncovered 20–25 minutes, until tender but still chewy. Drain, cool slightly.
Make vinaigrette:
Whisk olive oil, vinegar, mustard, maple syrup, lemon juice, salt, and black pepper in a bowl or jar.
Assemble salad:
Combine farro, mustard greens, red onion, pecans, and dried cranberries in a large salad bowl. Drizzle with vinaigrette, toss to combine.
Plate and serve:
Arrange maple-roasted squash slices over salad, top with crumbled cheese. Serve warm or at room temperature.
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My family loved how the sweet squash and tangy vinaigrette came together, making this salad a hit at both casual lunches and festive dinners.

Required Tools

Large baking sheet, parchment paper, large mixing bowls, medium saucepan, whisk or jar with lid, chefs knife, cutting board

Allergen Information

Contains milk (goat cheese or feta), tree nuts (pecans). For nut-free, omit pecans. For dairy-free, omit or substitute cheese. Always check ingredient labels if you have allergies.

Nutritional Information

Calories: 410, Total Fat: 16 g, Carbohydrates: 58 g, Protein: 9 g (per serving)

A close-up shot of the Farro & Mustard Green Salad with tender squash and creamy goat cheese. Save
A close-up shot of the Farro & Mustard Green Salad with tender squash and creamy goat cheese. | hazeldish.com

This salad keeps well for up to two days refrigerated. Serve it warm for best flavor or chilled for a refreshing meal.

Recipe Help & Answers

→ Can I substitute mustard greens in this salad?

Yes, arugula or baby spinach make great alternatives, offering a milder yet fresh flavor profile.

→ How should the farro be cooked for this dish?

Simmer farro in salted boiling water for 20–25 minutes until tender but still chewy, then drain and cool slightly.

→ What adds sweetness to the squash in this salad?

Maple syrup is used to coat the acorn squash before roasting, enhancing its natural sweetness with a warm flavor.

→ Is it possible to make this dish nut-free?

Yes, omit the toasted pecans to accommodate nut allergies without compromising the overall texture.

→ What cheese works best for topping this salad?

Crumbled goat cheese or feta provide a creamy, tangy contrast that complements the sweetness and peppery greens.

Farro Mustard Green Salad

Nutty farro and peppery greens paired with maple-roasted acorn squash and a tangy vinaigrette.

Prep Time
25 min
Time to Cook
35 min
Overall Time
60 min
Created by Isabel Grant


Skill Level Easy

Inspired By American

Makes 4 Number of servings

Dietary Details Vegetarian-Friendly

What You Need

Roasted Squash

01 1 medium acorn squash, seeded and sliced into 1/2-inch wedges
02 2 tablespoons olive oil
03 2 tablespoons pure maple syrup
04 1/2 teaspoon ground cinnamon
05 1/2 teaspoon kosher salt
06 Freshly ground black pepper, to taste

Farro

01 1 cup uncooked farro
02 3 cups water
03 1/2 teaspoon salt

Salad Base

01 4 cups mustard greens, stemmed and torn into bite-size pieces
02 1/2 small red onion, thinly sliced
03 1/3 cup toasted pecans, roughly chopped
04 1/3 cup dried cranberries or cherries
05 2 ounces crumbled goat cheese or feta

Mustard Vinaigrette

01 3 tablespoons olive oil
02 1 tablespoon apple cider vinegar
03 1 tablespoon Dijon mustard
04 1 teaspoon maple syrup
05 1 teaspoon lemon juice
06 Salt and freshly ground black pepper, to taste

How to Make It

Step 01

Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 02

Prepare Acorn Squash: In a large bowl, toss acorn squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated. Arrange in a single layer on the prepared baking sheet.

Step 03

Roast Squash: Roast the acorn squash for 25 to 30 minutes, flipping halfway through, until golden brown and tender. Remove and allow to cool slightly.

Step 04

Cook Farro: While the squash roasts, bring water and salt to a boil in a medium saucepan. Add the farro, reduce heat, and simmer uncovered for 20 to 25 minutes until tender with a slight chew. Drain and let cool slightly.

Step 05

Mix Vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper until emulsified.

Step 06

Assemble Salad: In a large bowl, combine cooked farro, mustard greens, sliced red onion, toasted pecans, and dried cranberries. Drizzle with the mustard vinaigrette and toss gently to combine.

Step 07

Add Roasted Squash and Cheese: Top the salad with the maple-roasted acorn squash and sprinkle crumbled goat cheese or feta over the top. Serve warm or at room temperature.

Tools You’ll Need

  • Large baking sheet
  • Parchment paper
  • Large mixing bowls
  • Medium saucepan
  • Whisk or jar with lid
  • Chef's knife
  • Cutting board

Allergy Details

Review each ingredient for allergens. Always reach out to a healthcare professional for help if you’re unsure.
  • Contains milk (goat cheese or feta) and tree nuts (pecans).
  • Omit pecans for nut-free and omit or substitute cheese for dairy-free diets.

Per-Serving Nutrition

Nutritional data is for general reference only. It shouldn't replace advice from your doctor.
  • Calorie Count: 410
  • Fats: 16 g
  • Carbohydrates: 58 g
  • Proteins: 9 g